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Posts Tagged ‘dill’

  1. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László


    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste


    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 

  2. Palóc Soup Recipe – Hungarian (Palócleves)

    January 7, 2012 by Varga László

    The Story:

    This soup is invented by the famous Hungarian cook Gundel Károly at the request of writer Mikszáth Kálmán who was from Palóc-land region, nowadays situated in northern Hungary and southern Slovakia.

    Ingredients (6 persons)

    • 80 dkg of beef shank ( I used some bony parts too)
    • 1/2 kg frozen green beans
    • 2-3 teaspoon ground cumin
    • 1 level teaspoon ground black pepper
    • 4 bay leaves
    • 2 medium onions
    • 6 medium potatoes
    • 200 ml sour cream
    • 1 tablespoon flour
    • 1 tablespoon of paprika
    • 4 garlic cloves
    • a few dill leaves



    1. Dice the onion into very small cubes.
    2. In a pot with little oil braise the onion.
    3. Dice the meat in cubes, add to the pot and fry them a few minutes in the oil.
    4. Then add the finely chopped garlic, spices, paprika and salt, and a little water.
    5.  Cook until the meat is almost done, the time is not fixed as it varies with the age of the cattle.
    6. Peel the skins off the potatoes, dice them into 2 cm cubes.
    7. Add some more water to the pot and the diced potatoes.
    8. When the potatoes are done,  add the defrosted green beans and bring it to boil for 2 minutes.
    9. Mix the sour cream with 2-3 spoons of soup and the flour – lump-free.
    10. Add this thickener to the soup and bring it to boil for 1 minute.
    11. Finally, sprinkle it with finely chopped dill.